Ingredients and Weight:
- Walnuts, toasted: 1 cup
- Parmesan cheese, grated: 1/2 cup
- Garlic, minced: 2 cloves
- Fresh basil leaves, packed: 1 cup
- Olive oil: 1/2 cup
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a food processor, combine the walnuts, Parmesan cheese, garlic, and basil leaves.
- Pulse until finely ground, but not a paste (it should have some texture).
- Gradually add the olive oil and pulse until the pesto starts to emulsify.
- Season with salt and pepper to taste.
Nutritional Information (per 1/4 cup serving):
- Calories: 304
- Fat: 28g
- Protein: 9g
- Carbohydrates: 16g
Dish Characteristics:
- Creamy and flavorful
- Nutty and herbaceous
- Suitable for vegetarians and vegans
- Pairs well with pasta, grilled vegetables, or as a spread on sandwiches
User Comments:
- "This pesto is so delicious and easy to make. I love the nutty flavor of the walnuts."
- "I added a few sun-dried tomatoes to the pesto for a bit of extra flavor and it was amazing!"
- "I've been making this pesto for years and it's always a hit with my family and friends."
Special Precautions and Tips:
- Use fresh basil leaves for the best flavor.
- If you don't have a food processor, you can finely chop the ingredients by hand.
- Store the pesto in an airtight container in the refrigerator for up to 3 days.
- Pesto can be frozen for up to 3 months. Thaw overnight before using.
